Serves 4-6

D’arta Sunny Vibes Salad with Roasted Peppers & Tomatoes

Large handful flat-leaf parsley, roughly chopped

2 red peppers, deseeded and cut into chunky pieces

2 yellow peppers, deseeded and cut into chunky pieces

2 medium courgettes, sliced into half moons

1 large red onion, cut into wedges

250g cherry tomatoes, cut in half

3 tbsp olive oil

1 tsp Caterfood Select Smoked Paprika

1/2 tsp Caterfood Select Ground Cumin

Pink pickled onions

1 small red onion, finely sliced

3 tbsp Caterfood Select Red Wine Vinegar

1 tsp caster sugar

Salad dressing

Zest and juice of 2 lemons

5 tbsp extra virgin olive oil

1 small garlic clove, finely grated

1 tsp maple and agave syrup

Caterfood Select Cracked Black Pepper

Sea salt

1. Preheat the oven to 220°C / 200°C fan. Place the squash cubes in a roasting tray, and toss with olive oil, paprika, cumin and seasoning. Roast for 30–35 minutes, turning halfway through.

2. Whisk together the dressing ingredients until emulsified.

3. Combine the puy lentils, chickpeas, rocket, red onion and parsley and gently fold everything together. Top your salad with a layer of the warm roasted squash.

4. Pour over most of the dressing and toss lightly. Serve with a scatter of pumpkin seeds and a drizzle of the remaining dressing.

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